Put the flour together with the sugar, yeast, salt, and water in a bowl and mix quickly.

Knead the dough on the countertop for about 10 minutes until soft and springy.

Coat the dough with oil and place it in a mixing bowl. Let it rise for 45-60 minutes or until doubled in volume.

The meat filling

Chop the onion and garlic, clean the peppers, and cut them into small cubes.

Heat the oil in a large frying pan. Add the onion and garlic to the pan and sauté until soft and glassy.

Add the bell peppers and fry them for a while. Add the herbs and spices and add the minced meat.

Fry the minced meat until nicely browned and let the filling cool completely before continuing.

Assembling the batbout

Divide the dough into 12 balls and let them rise under a damp tea towel for another 15 minutes.

Press them slice and spoon in 1.5 tablespoons of the minced meat filling.

Fold the dough around the filling and press them flat until they are about 1 inch or two cm thick.

Heat a frying pan and fry the batbout for a few minutes on each side until nicely golden brown and cooked.